main-dishes

Curried Coconut Chicken

This Curried Coconut Chicken is a one-pot wonder that’s both cozy and bright. Tender chunks of chicken simmer gently in a fragrant curry sauce made with coconut milk, tomatoes, ginger, garlic, and a touch of sugar for balance. The curry powder blooms in hot oil to deepen its flavor before coating the chicken, while onions and ginger add warmth and sweetness. Served with rice, vegetables, and a squeeze of fresh lime, it’s a delicious, healthy main dish that feels right at home in the RizzieFarms kitchen.

Servings: 6 servings
Total Time: 65 min

Ingredients

Curried Coconut Chicken
  • 2 lb boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 1 tsp salt, or to taste
  • 1 tsp black pepper, or to taste
  • 1 1/2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 2 tbsp finely grated ginger
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 (14 oz) can coconut milk
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce (use 1/2 can if preferred, about 4 oz)
  • 3 tbsp sugar
  • Lime wedges, for serving
Curried Coconut Chicken

Instructions

  1. Prep the chicken: Cut 2 lb boneless, skinless chicken breasts into 1/2-inch chunks. Season evenly with 1 tsp salt and 1 tsp black pepper, or to taste, and set aside.
  2. Bloom the curry: In a large skillet or deep sauté pan over medium-high heat, add 1 1/2 tbsp vegetable oil and 2 tbsp curry powder. Cook, stirring, for about 2 minutes to bloom the curry in the hot oil and deepen its flavor.
  3. Add aromatics: Stir in 1/2 thinly sliced onion, 2 crushed garlic cloves, and 2 tbsp finely grated ginger. Cook for about 1 minute more, stirring, until the onion starts to soften and the mixture is fragrant.
  4. Cook the chicken: Add the seasoned chicken chunks to the skillet. Toss lightly so the 2 lb of chicken is coated with the curry oil, onion, garlic, and ginger mixture. Reduce heat to medium and cook for 7–10 minutes, stirring occasionally, until the chicken is no longer pink in the center and the juices run clear.
  5. Build the sauce: Pour in 1 (14 oz) can coconut milk, 1 (14.5 oz) can diced tomatoes, 1 (8 oz) can tomato sauce (or about 4 oz tomato sauce if using half a can as noted), and 3 tbsp sugar. Stir well to combine the coconut milk, tomatoes, tomato sauce, sugar, curry spices, and chicken into a uniform sauce.
  6. Simmer: Cover the pan and simmer the curried coconut chicken over medium-low heat for 30–40 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Adjust heat as needed to maintain a gentle simmer.
  7. Taste and serve: Taste the curry and adjust seasoning with a little more salt or black pepper if needed. Serve the Curried Coconut Chicken hot with lime wedges on the side and pair with steamed rice and vegetables.

Notes

  • Blooming the **2 tbsp curry powder** in **1 1/2 tbsp vegetable oil** at the start intensifies the flavor and aroma of the spices.
  • For a thicker sauce, simmer uncovered for the last 10 minutes of cooking; for a thinner sauce, add a splash of water or extra coconut milk.
  • Adjust the **3 tbsp sugar** to taste—use a bit less if your tomatoes are very sweet or more if they are especially acidic.
  • This dish is great with steamed rice, jasmine rice, coconut rice, or cauliflower rice for a lighter option.
  • Leftovers reheat beautifully; the curry flavor often deepens after a night in the fridge.

Tags

main-dishes chicken curry coconut milk one-pot stovetop